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Blogger News: SPIDER WEB SUGAR COOKIES 6.10.16

Create these perfectly creepy cookies for Halloween with a simple decorative icing trick. Melted chocolate makes the spider webs and complements the sweet whole wheat cookies.



  • Cookies
  • 2 cups whole wheat pastry flour, plus more for dusting
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 egg
  • Icing
  • 1/2 cup semisweet chocolate chips
  • 2 cups powdered sugar
  • 2 tablespoons plus 2 teaspoons reduced-fat (2%) milk
  • 1 tablespoon plus 1 teaspoon light corn syrup
  • 1/2 teaspoon pure vanilla extract


To make the cookies, in a medium bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, using an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until light and fluffy. Beat in egg and vanilla until well blended. Add flour mixture and beat on low speed until combined. Divide dough in half and shape into 2 disks. Wrap in parchment or waxed paper and refrigerate until firm, at least 1 hour or overnight.  

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Working with one disk of dough at a time on a floured surface, roll out dough 1/4 inch thick and cut out cookies with a floured 3-inch round cookie cutter. Transfer to the prepared baking sheets, spacing them 1 inch apart. Repeat with remaining dough.  

Bake until cookies are just golden around the edges, 10 to 12 minutes. Transfer cookies to a wire rack and let cool completely.  

To make the icing, melt chocolate chips in a microwave or a double boiler and let cool slightly. Transfer to a piping bag or a resealable plastic bag and set aside.  

In a medium bowl, whisk together powdered sugar, milk, corn syrup and vanilla until smooth (mixture will be quite thick but pourable). Transfer sugar icing to a separate piping bag or a resealable plastic bag. Cut open tip of piping bag about 1/4 inch wide. Working with 2 cookies at a time, pipe a circle of sugar icing and fill in with more icing, leaving a 1/2-inch border around edge of cookie (spread until smooth with an offset spatula if needed). Cut open tip of melted chocolate piping bag about 1/8 inch wide. Starting in center of cookie, pipe a spiral moving out toward edge of cookie. Use a toothpick to drag icing from center out toward edge to create a spider web. Let sit on the wire racks or baking sheet until icing is set.  

Cookies will keep in an airtight container at room temperature for up to 3 days.

Nutritional Info: 
Per Serving: Serving size: 1 iced cookie160 calories (50 from fat), 5g total fat, 3.5g saturated fat,20mg cholesterol, 40mg sodium, 26g carbohydrates, (1 g dietary fiber, 19g sugar), 2g protein.

Source: BlogsRelease
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